Fill a large pan with water and add a pinch of salt. Cover and set on a high heat to come to the boil. Meanwhile, warm a medium pan on a mediumhigh heat for 2 mins. Tear the lamb & mint burger mix into bite-size chunks. Add ½ tbsp olive oil and the lamb to the pan. Fry for 8 mins, turning once or twice, till the lamb is browned all over and crispy at the edges.

While the lamb fries, peel and finely chop the onion. Halve the red pepper, scoop out the seeds and white pith, and finely chop it.

Scoop the browned lamb out of the pan with a slotted spoon and set it aside on a plate. Turn the heat down a little. Add the onion and red pepper to the pan with a pinch of salt and pepper. Fry, stirring often, 8 mins till the veg are glossy and lightly browned. You shouldn't need to add more oil to the pan, but if the veg seem a bit dry, add 2-4 tbsp cold water.

While the veg fry, peel and crush or grate the garlic. When the veg have fried for 5-6 mins and are glossy, add the garlic and 1 tsp dried oregano to the pan. Cook, stirring, for 1-2 mins till the pan smells aromatic. Tip the lamb into the pan with any juices from the plate. Add the chopped tomatoes, half-fill the tin with around 200ml cold water and add that too. Stir to mix, cover and bring to the boil, then turn the heat down and simmer for 10 mins till the sauce is thickened.

The water in the big pan should be boiling by now. Add the chifferini pasta and simmer for 8 mins till the pasta is tender, but still with some chew. Drain the cooked pasta. Preheat your grill to high.

Taste the sauce and add a pinch more salt or pepper if you think it needs it. Stir in the pasta and the baby leaf spinach, then tear in the basil leaves. Scoop everything into an ovenproof dish. Tear the mozzarella into chunks and scatter over the top of the pasta. Grill for 4-5 mins till golden and bubbling.

When the pasta melt is ready, let it cool for a couple of mins in the dish, then scoop into a couple of warm bowls to serve.